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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 192g Recipe makes 5 cups) |
||
| Calories 76 | ||
| Calories from Fat 3 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1405mg | 58% | |
| Potassium 388mg | 11% | |
| Total Carbohydrate 18.4g | 6% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 11.4g | ||
| Protein 1.8g | 3% | |
Tandoori Onion Salad
By: Sandi (From CA)
Feb 13, 2007
Serve as a relish with naan, papadam, and other Indian breads or with tandoori dishes.
5 -6 cups
Ingredients
- 3 red onions
- 1 tablespoon kosher salt
- 2 tablespoons dark brown sugar
- 1 lemon, juice of
- 3 medium tomatoes, thinly sliced
- 1 medium green pepper, thinly sliced
- 1 red chili pepper or green chili pepper, thinly sliced
- 1 tablespoon grated ginger
- 2 tablespoons chopped cilantro
Directions
1
Thinly slice 3 red or sweet onions, sprinkle with 1 tablespoon kosher salt, and drain in a colander for 1 hour. Rinse and pat dry.2
Dissolve 2 tablespoons dark brown sugar into the juice of 1 lemon and a little hot water and mix with the onions.3
Add 3 thinly sliced tomatoes, 1 thinly sliced green pepper, 1 thinly sliced green or red chile, 1 tablespoon grated ginger, 2 tablespoons chopped cilantro, and salt to taste.
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- Course > Salads
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- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
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